El Disbarat December 2009
In 1987, restaurant owner and chef Guillem Batle transformed an old bodega in Gràcia into a traditional Catalan eatery. Authentic decoration – original wine barrels, tables built on antique sewing machines, weathered photos and old phones, clocks and radios – complement the homestyle Catalan cuisine.
The menu, developed over time in response to patron requests, hosts a variety of Mediterranean and Catalan dishes. Grilled dishes such as ribs, leg of lamb, and Botifarra esparracada (Catalan sausage with mushrooms and white beans) are in high demand by regulars and tourists alike. Other home-style favorites include Trinxat de Cerdanya (cabbage and potato purée with bacon) and seasonal Calçots–roasted garden onions with romesco sauce. Finish the meal with one of their delectable desserts, such as their Catalan Tiramisú, El Disbarat's twist on an Italian favorite.
But your experience will be half-complete without pairing your meal with one of their reasonably-priced wines. Choose from a wine menu offering varieties from independent Catalan and Spanish wineries or their affordable, yet quite drinkable house red. Group menus are also available for those special occasions, from €20 per person. Enjoy traditional Catalan cuisine on any budget and take in the scenery.